These pumpkin cheesecake bars combine creamy cheesecake with the delicious taste of pumpkin. Perfect for fall gatherings or any time you crave a sweet treat!
Honestly, who can resist a dessert that tastes like pumpkin pie in a handy bar form? I love sharing these at parties; they disappear in a flash—just like my willpower around dessert! 😂
Key Ingredients & Substitutions
Graham cracker crumbs: This is the base for the crust. If you don’t have graham crackers, you can use other cookies like digestive biscuits or vanilla wafers for a different flavor. Just crush them into fine crumbs!
Cream cheese: The creaminess of the cheesecake layer comes from softened cream cheese. You can swap it with Neufchâtel cheese or a dairy-free cream cheese if you have dietary restrictions. Both work well!
Pumpkin puree: Canned pumpkin puree is the best option here for consistency. If you have fresh pumpkin, just roast it and blend it until smooth. Make sure it’s not spiced pumpkin filling, as that will alter the flavor!
Spices: Ground cinnamon, ginger, and nutmeg add warmth. Feel free to use a pumpkin pie spice mix instead if you have that on hand; it’s a great shortcut!
How Do You Get the Perfect Texture for the Pumpkin Layer?
A smooth pumpkin layer is key in these bars and requires proper mixing. Here’s how to achieve that fluffy consistency:
- Use a mixer to beat the pumpkin puree and egg together. This helps incorporate air for lightness.
- Make sure any lumps from the puree are fully mixed by scraping the bowl’s sides as you mix.
- Don’t overmix! Once everything is combined and smooth, stop mixing. Overmixing could lead to a dense layer.
Following these steps will help you get a lighter pumpkin layer without a lot of fuss! Enjoy baking your pumpkin cheesecake bars!
How to Make Pumpkin Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
- ½ tsp ground cinnamon
For the Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Pumpkin Layer:
- 1 cup canned pumpkin puree
- ⅔ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 2 tbsp all-purpose flour
- 1 large egg
For Topping:
- Whipped cream (optional)
- Ground cinnamon or pumpkin pie spice (for dusting)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time, plus 40-45 minutes for baking. You’ll want to chill it for at least 4 hours (or preferably overnight) to set properly, making it a perfect make-ahead dessert for gatherings!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, cinnamon, and melted butter until it looks like wet sand. Press this mixture firmly and evenly into the bottom of a greased 8×8 inch baking pan. Bake it for 8 minutes, then take it out and let it cool while you prep the next layers.
2. Prepare the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese with the granulated sugar until the mixture is nice and creamy. Then, add the eggs one at a time, making sure to mix well after each egg. Finally, stir in the vanilla extract. Pour this creamy goodness evenly over the cooled crust.
3. Prepare the Pumpkin Layer:
In another bowl, combine the pumpkin puree, sugar, ground cinnamon, ginger, nutmeg, flour, and an egg. Mix everything together until smooth. Gently spoon or pour this pumpkin mixture over the cheesecake layer, spreading it out evenly. Your bars are visually stunning already!
4. Bake the Bars:
Now it’s time to bake! Place the pan in the oven and bake for about 40-45 minutes. You’ll know it’s done when the center is set but still slightly jiggly—don’t worry, it will firm up as it cools! Once done, take it out and let it cool to room temperature.
5. Serve:
After it has cooled, pop it in the fridge for at least 4 hours or overnight if you can wait. Once it’s fully set, cut it into bars. Serve each bar with a dollop of whipped cream on top and a sprinkle of ground cinnamon or pumpkin pie spice, if you like. Enjoy your delicious creation!
These pumpkin cheesecake bars are the perfect blend of creamy cheesecake and pumpkin goodness, all wrapped up in a crunchy graham cracker crust. They’re sure to be a hit!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Simply roast a sugar pumpkin, scoop out the flesh, and blend it until smooth. Make sure to use about 1 cup of pure pumpkin puree without added spices for the best results.
Can I Make These Bars Gluten-Free?
Absolutely! Use gluten-free graham cracker crumbs or any gluten-free cookie crumbs for the crust. Ensure that the rest of your ingredients, like sugar and baking powder, are also gluten-free.
How Should I Store Leftovers?
Store any leftover pumpkin cheesecake bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them! Just wrap each bar tightly in plastic wrap, then place them in a freezer bag for up to 2 months. Thaw in the fridge before serving.
Can I Substitute Cream Cheese?
If you’re looking for a lighter alternative, you can use Neufchâtel cheese instead of cream cheese. For a dairy-free option, try a plant-based cream cheese. Just note that the flavor and texture might vary slightly!
